Sunday, June 30, 2013


                                                                         Masoor dal(red lentils)  is a popular dish known to stimulate lactation in nursing mothers. ie; good for both mother and rich in iron and a great source of fibre,also rich in vitamins,folic acid,several minerals ,notably iron,zinc and is virtually fat free.It is exeptionaly nutricious and delicious too.nowadays i cant think lunch without masoor dal  seasoned with various types  of tadka/baghar/chhaunk/garnish.

and here is the recipe:
Masoor dal  100g
1/2 tsp turmeric powder
2 tsp salt
1 litre water

Mix all the ingredients in a pressure cooker close the lid and place on the gas on high flame.after1 whistle  bring the heat down and let it simmer for about 15 to 20 minutes. remove from gas.when cool remove the lid. this dal is ready to garnished.

for tadka/garnish
type 1(simple)
1 tbsp pure ghee
1 tsp carom seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds

Heat ghee in a pan.add the seeds when splutter pour the dal/lentil mix very well.remove from fire.serve with rice or roti/indian flat bread.

type 2(my fovourite)
2 tbsp mustard oil
1 tsp carom seeds
1 tsp cumin seeds
1/4 tsp onion seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tbsp crushed garlic
1 tbsp crushed ginger

Heat oil a pan.add the seeds when splutter add crushed garlic and ginger ,add dal and mix well.Remove from mums eat or drink atlest two times a day  for your good health .:)

type 3(spicy)
1 tbsp oil
1 red dried chilly
1 chopped green chilly
1/2 tsp carom seeds
1/4 tsp onion seeds
1  finely chopped tomato
1 tbsp crushed garlic
1 tbsp crushed ginger
salt  to taste
1 pinch turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder(optional)
2 tbsp finely chopped cilantro leaves

Heat oil a pan.add the seeds and red chilly when splutter add crushed garlic and ginger  mix well,add turmeric and salt after 1 min add chopped tomato,mix .after  2 min add all the powders after 2-3 minutes a nice aroma will por the dal add cilantro leaves and mix very  well. remove from fire. serve weth rice or roti.

type 4(with herbs)
1 tbsp oil
1/2 tsp  carom seeds
1/4 tsp onion seeds
1/2 tsp mustard seeds
hand full mint leaves
hand full curry leaves
hand full chopped coriander/cilantro leaves

Heat oil a pan.add the seeds and red chilly when splutter add curry and mint leaves one by one after a min add dal mix well add cilantro leaves.serve.

Aam ka chatpata achaar (green mango pickles)


Mango - 1 kg                                                            
Fennel (Saunf) - 2 tbsp
ajwain-2 tbsp
kalonji-2 tbsp
Roasted Fenugreek powder (Methi ) - 1 tbsp
 Red chilli flakes - 5 tbsp
split mustard  -2 tbsp
turmeric powder-2 tsp
Salt - 5 tbsp
 mustard  oil- 500ml

Wash,peel and cut the mangoes.Remove Mango seeds.
Mix   Mango  pieces with salt,turmeric and keep it in  sun for 3-4hrs..
then remove extra water using tissue paper.
then add all the seeds,, split mustard and chilli flakes.
heat oil till it becomes hot,remove from fire ,add hing(asafoetida) .
let it cool.add oil ,mix very well,pour into the jar,keep in sun for 8-10 days.
mouth watering achaar (pickles)  is ready  to serve.its freshness remains for an year.

Mujhe nahin lagta tab tak bachega.